Chocolate Mousse Cake
User Reviews
5
Chocolate Mousse Cake
Description
This recipe starts by preparing a chocolate cake using typical baking ingredients: cocoa powder, flour, sugar, baking soda and powder, buttermilk, oil, eggs, vanilla, and hot water. The hot water helps the cocoa dissolve and intensifies chocolate flavor, resulting in a moist cake with a tender crumb after baking. Cooling the cake completely is essential before adding the mousse.
The chocolate mousse layer is made by melting semisweet chocolate and mini marshmallows with milk over low heat until smooth, then folding in whipped cream softened with vanilla. This creates a light, airy mousse that sits atop the dense chocolate cake, balancing richness with softness.
Once assembled, the cake is chilled to set the mousse, making it easier to slice and serve. Variations in cocoa powder types and chocolates can alter the flavor subtly. The dessert works well for gatherings where a classic chocolate finish is desired.
Ingredients
Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3/4 cups cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 egg large
- 2 teaspoons vanilla extract
- 1 cup water not boiling, hot
Chocolate Mousse
- 1 ½ cups mini marshmallows
- 8 ounces semisweet baking chocolate chopped
- 1/2 cup milk
- 2 cups heavy cream cold
- 1/2 teaspoon vanilla extract
Instructions
Chocolate Cake
- Preheat oven to 350 F. Grease a 9x13-inch baking pan. Set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together buttermilk and vegetable oil.
- Whisk in eggs one at a time.
- Stir in dry ingredients until just combined.
- Add hot water and vanilla.
- Whisk until just combined.
- Pour batter into prepared baking dish.
- Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
- Cool to room temperature.
Chocolate Mousse
- To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
- Cook over low heat, stirring constantly, until melted and well-combined.
- Remove from heat, and cool completely.
- In a large bowl, beat whipping cream and vanilla together to soft peak stage.
- Fold whipped cream into cooled chocolate mixture.
- Spread over cooled cake.
- Chill for at least 30 minutes, or until ready to serve.
- Refrigerate any leftovers.
Notes
- Regular unsweetened cocoa powder is used, but special dark cocoa powder can be substituted; Dutch-processed cocoa has not been tested.
- If kosher salt is unavailable, use half the amount of table salt.
- Buttermilk can be substituted with a quick homemade version if needed.
- The water added to the batter should be hot but not boiling, around 150°F.
- Use semisweet baking chocolate for mousse; milk chocolate can make it sweeter.
- Various milk types from skim to whole are suitable for the mousse.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 449kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 51mg | 17% |
| Sodium | 279mg | 12% |
| Potassium | 294mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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